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He said O2 concentration will be lower. That is wrong. The partial pressure of O2 is lower, but the concentration is the same.

They made another, and I couldn't find it already posted. Maybe this one will create as much fun times as the last. http://www.craftbeer.com/pages/stories/videos/show?title=i-am-a-craft-beer-drinker

That is the recipe to a Vienna Lager. Lager it properly.

I recommend something with some soul and character. There's two things all but the last have in common. I highly suggest them.

Atmosphere is 21% oxygen at ALL elevations.

Hm, I've only seen bottles. I'm thinking take a normal stout, dial down the roast and hops, up the caramel a bit, and a slightly fruity yeast. Nothing clean, but no phenolics at all. Maybe a semi-clean yeast fermented just a touch warm.

So I had never really had a tropical style foreign extra stout so I picked up a 6 pack of Lion Stout (Sri Lanka) yesterday. It's quite good. Low on the roast and a touch fruity, just like the style guidelines say.

I have found I've gotten used to where everything is and how it's done on debian based distros, I have a hard time going over to others. Even things like starting services is different anymore. But I'm probably going to stick with my complacency as it works for now. I always did like gentoo...

I've got an old laptop(2.?ghz celeron mobile with 256 ram and shared video) that I actually use running whatever the 2nd to last ubuntu LTS is installed via a terminal running only what is necessary with icewm for window management. 36mb ram fully up and running. I do use chrome to browse the...

I think with the IPAs people are hung up on how many IBUs they can put in something and neglect the flavor and aroma additions to some degree which ends up with a beer that is astringent from the bittering hops enough so that any flavor it would have had is masked. Oxidation is likely from...

You must not enter many competitions... and have clearly never organized. It's a **** ton of work and done without any real compensation. Here's how every comp in the country works if you enter. They receive your beer and put it in cold storage. The day of the comp it is judged and...

I was there. Judged "Normal" Stouts on Friday, Then Imperial, IPA's and the high gravity thingy Saturday. I think we gave a RIS and an IPA a score in the 40's otherwise nothing that was extremely memorable. A lot of the IPA's were bitterly astringent - like clearly from too much hop...

you can say what is on your exam, it doesn't matter.

I just realized this.... I won't even live in the same state by the time they get around to mailing it to me. :confused:

Hmmm, I just took it a few weeks ago, and I'm trying to figure out what was difficult about the AG recipe? As brewers we make recipes all the time no? Just take 2mins to learn some rules of thumb for lbs of grain = OG and same for hops. If you know the style and have brewed for a bit, the...

A lot of us don't secondary and months on the cake would be ok. Pulling it off the yeast early leads to things like diacetyl and acetaldehyde. Both bad things. Leaving it on longer cleans those up and there is no downside. Now if you'r talking 12 months well then sure but no one does that...

I pretty much agree. Sam sucks.... except for the noble pils. Best beer Sam Adams has ever made and a very good pilsner at that. I actually have never had a rouge product I enjoyed.. even their attempt at esoteric stuff falls short... or they had a chocolate stout a bit ago that was hoppy...

You know we were discussing this the other day, and I almost disagree that it is well made. It is consistent yes, but if you don't know what the off flavor acetaldehyde tastes like, let a bud warm up to 45 or so and taste it. It's in every damn one. It actually is a result of the beechwood...

ouch. That's hurts in today's job market. You almost have to be willing to move anywhere in the country (and on your own dime to unfortunately.)

You're right, you'd have saturation point issues on IIPAs...(1 beer style) I would think, but I can't, off the top of my head, think of any factual evidence to back this up but an assumption.